Japanese Rice With Salted Peanuts And Scallions Food

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SESAME RICE WITH SCALLIONS



Sesame Rice With Scallions image

Provided by Food Network Kitchen

Categories     side-dish

Time 10m

Number Of Ingredients 0

Steps:

  • Cook 1 1/2 cups sushi rice as the label directs. Meanwhile, cook 1/4 cup sesame seeds in 1 tablespoon peanut oil in a small skillet over medium heat, stirring, until toasted, 4 to 5 minutes. Stir in 4 finely chopped scallions, 1 teaspoon sugar and 1/2 teaspoon salt. Toss with the rice.
  • Serves: 6; Calories: 240; Total Fat: 6 grams; Saturated Fat: 1 gram; Protein: 5 grams; Total carbohydrates: 42 grams; Sugar: 1 gram; Fiber: 2 grams; Cholesterol: 0 milligrams; Sodium: 165 milligrams

CHICKEN AND SNOW PEA FRIED RICE WITH PEANUTS



Chicken and Snow Pea Fried Rice with Peanuts image

Add chopped salted peanuts to bring great texture to this fried rice with chicken thighs.

Provided by Food Network Kitchen

Time 25m

Yield 4

Number Of Ingredients 10

2 tablespoons vegetable oil
1 large egg, beaten
2 boneless, skinless chicken thighs, cut into 1/2-inch pieces
Kosher salt
1 cup thinly sliced snow peas
1 teaspoon finely grated peeled fresh ginger
1 teaspoon soy sauce
3 cups cold cooked long-grain white rice
2 tablespoons salted roasted peanuts, chopped
2 tablespoons thinly sliced scallions

Steps:

  • Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds. Scoop onto a plate with a large, perforated spoon or spatula.
  • Add the chicken to the skillet, sprinkle with 1/4 teaspoon salt and cook, stirring constantly, until golden brown and just cooked through, about 4 minutes. Transfer to a bowl. Add the remaining tablespoon of oil, then add the snow peas, ginger, soy sauce and 1/4 teaspoon salt and cook, stirring constantly, until crisp-tender, 1 to 2 minutes.
  • Add the rice, stirring to break up any clumps, and spread it out evenly in the skillet. Cook until heated through, about 3 minutes. Return the egg, chicken and any juices to the skillet and cook, stirring and breaking up the egg to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Add the peanuts and scallions and serve.

RICE NOODLE SALAD WITH SALTED PEANUTS AND HERBS



Rice Noodle Salad With Salted Peanuts and Herbs image

This satisfying salad has rice noodles and vegetables in equal measure, making it bright, crisp and light. The peanuts add richness and a salty crunch, along with a dose of protein. And the dressing is a little spicy and a lot tangy, with a pungent kick from fish sauce, garlic and ginger. The recipe makes just enough dressing to lightly coat the vegetables and noodles, but if you're a fan of heavily dressed salads, consider doubling it. Any leftover will keep in the fridge for up to a week, and you'll be happy to drizzle it on fish, chicken and all kinds of vegetables.

Provided by Melissa Clark

Categories     dinner, lunch, weeknight, noodles, salads and dressings, vegetables, main course

Time 25m

Yield 4 servings

Number Of Ingredients 18

1 bunch radishes, thinly sliced
1 large carrot, grated
1 1/2 tablespoons rice wine vinegar
2 teaspoons granulated sugar
Pinch of fine sea salt
8 ounces pad Thai rice noodles
3 tablespoons lime juice (from about 2 limes), plus more to taste
2 tablespoons grapeseed or other neutral oil
1 1/2 tablespoons fish sauce
1 (1-inch) piece fresh ginger, peeled and finely grated
1 garlic clove, finely grated or mashed to a paste
1 to 2 bird's-eye or serrano chiles, thinly sliced
1 cup thinly sliced cucumber, preferably Persian
Handful of lettuce leaves, torn if large
2 scallions, thinly sliced
Large handful of fresh, soft herbs, such as dill, mint and cilantro
1/2 cup roasted and salted peanuts, coarsely chopped
4 hard-boiled eggs (optional)

Steps:

  • In a medium bowl, toss radishes and carrot with vinegar, sugar and salt, and let sit while preparing remaining ingredients.
  • Cook rice noodles according to package instructions. Immediately transfer to a colander and rinse under cold water to cool. Set aside to drain.
  • In a small bowl, prepare the dressing: Stir together lime juice, oil, fish sauce, ginger, garlic and chiles.
  • Pile noodles in a large bowl, then top with radish and carrot mixture and any juices from the bowl, cucumber, lettuce, scallions, herbs, peanuts and eggs, if using. Drizzle the dressing over the top.

JASMINE RICE WITH PEANUTS AND SCALLIONS



Jasmine Rice with Peanuts and Scallions image

Time 30m

Yield Makes 8 servings

Number Of Ingredients 5

2 cups jasmine rice (13 oz)
2 cups water
1 cup reduced-sodium chicken broth
1/2 cup salted roasted peanuts (2 1/2 oz), finely chopped
2/3 cup thinly sliced scallion greens

Steps:

  • Wash rice in several changes of cold water in a bowl until water is almost clear, then drain rice well in a sieve. Bring rice, water, and broth to a boil in a 3- to 4-quart heavy saucepan, then reduce heat to low and cook, covered, until rice is tender and water is absorbed, 12 to 15 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork, then stir in peanuts and scallion greens.

SUSHI RICE WITH SUSHI VINEGAR



Sushi Rice with Sushi Vinegar image

Sushi from the store can be quite expensive...sushi's quite good for you, very easy to make and extremely tasty! Here's a recipe for sushi rice so that you can get rolling!

Provided by Roosie

Categories     Short Grain Rice

Time 41m

Yield 4 cups

Number Of Ingredients 6

2 cups short-grain rice or 2 cups sushi rice (NOT long-grained!!!!)
2 1/4 cups water
4 tablespoons sushi vinegar
1/3 cup rice vinegar (or white vinegar)
2 tablespoons sugar
1 teaspoon salt

Steps:

  • Bring water to a boil.
  • Pour in rice and boil for one minute, uncovered.
  • Cover and reduce heat to simmer.
  • Simmer for 20 minutes.
  • Let sit for 10 minutes, uncovered.
  • Put into large non-metal bowl and cut in sushi vinegar with a wooden spatula.
  • Let the rice cool further- one method is to spread the rice out on aluminum foil on a cookie sheet to cool.
  • Use to roll your sushi!
  • Yum!
  • **SushiVinegar** Put vinegar, sugar and salt in a small saucepan and bring to a boil.
  • Stir until dissolved and remove from heat.

ASIAN CHICKEN AND SCALLIONS



asian chicken and scallions image

Make and share this asian chicken and scallions recipe from Food.com.

Provided by afr0bunny

Categories     Chicken

Time 17m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 tablespoons dark brown sugar
3 tablespoons fish sauce
1 1/2 teaspoons grated ginger
1 pinch red pepper flakes
4 teaspoons soy sauce
1 tablespoon dry sherry
1 teaspoon minced garlic
10 scallions, cut into 1 inch pieces
2 lbs boneless skinless chicken breasts, cut into 1 inch cubes
2 tablespoons peanut oil (can also use veg or canola)

Steps:

  • whisk together first 7 ingredients in a small bowl in a wok, heat 1 tsp oil until very hot stir fry the scallions until they start to look golden (30 sec- 1 minute) and remove heat remaining oil, stir fry chicken until it is browned and almost done (2- 3 min).
  • remove, pouring any juices over chicken add the mixture from the small bowl to the pan and boil until it gets syrupy add chicken and juices and cook until chicken is done and liquid looks like it is glazing the chicken (about 1 minute) remove from heat and fold in scallions.

Nutrition Facts : Calories 375, Fat 9.7, SaturatedFat 1.9, Cholesterol 131.7, Sodium 1534.9, Carbohydrate 11.6, Fiber 1.1, Sugar 8.3, Protein 54.5

ROASTED AND SALTED PEANUTS IN THE SHELL



Roasted and Salted Peanuts in the Shell image

My husband loves salted peanuts in the shell but often, by the time they reach the grocery store, they are stale. Living in the South, my local produce market sells raw roasting peanuts. And voila, after some experimentation, we've got an amazing snack. It's not hard to make, the actual roasting time is 30 minutes, but getting to that stage just takes time - days, in fact, unless you've got a food dryer-dehydrator, perhaps. But, if you can get your hands on fresh raw peanuts, it's worth the wait. Do not think that you can bring the nuts home from the store and much on them during your movie the same night. It won't work.

Provided by OliveLover

Categories     Nuts

Time P3DT30m

Yield 2 pounds

Number Of Ingredients 3

2 lbs peanuts, raw and in the shell
1 cup iodized salt
16 cups water

Steps:

  • Heat the water to boiling. I use our electric water boiler which holds 7 cups, so need to do it in two batches. In a large, 5-6 quart, heat safe container, dissolve the salt in the water. Add the peanuts, stirring so that everyone is submerged and coated with the brine. Take a plate or pie pan and set it on top of the floating peanuts to make sure they stay that way. Stir them once every hour over the next 5 hours.
  • After 5-6 hours, pour off the water using a colander or strainer and rinse slightly. You'll be amazed at how much dirt has come off of them, but they are a natural product grown in the soil. And in my case, the produce market is somewhat "open air" and the bins are not covered, so the birds like to sort through them for loose nuts. You'll want to get the dirt off, but if you over rinse, you'll also remove too much of the salt.
  • On two half-sheet pans, it might take more if you have smaller cooking sheets, place a baking cooling rack in side. I use ones that have both the vertical and horizontal wires. Divide the peanuts between the racks and allow them to dry. Depending on the relative humidity of the house, this could take the better part of 2-3 days. Stir occasionally. You might be able to speed this up with a food dehydrator or placing them in front of a fan.
  • When the nuts are dry, remove the baking racks from the pans. Put the racks in the center of the oven and preheat to 350 degrees F. Roast for 25-30 minutes, stirring at the 15 minute mark. Check them at 25 and again at 30, depending on how roasted you like them. I have a smallish oven, so do them on two racks, and also switch racks at the 15 minute mark. The nuts roast best when they are in a single layer.
  • If you want to roast them without salt, you must still wash the nuts, but as they are not soaked in the brine, they will take less time to dry out.
  • If you wanted to make "hot" or spicy nuts, some liquid hot sauce into the brine would work, but I've not had that request, so can't tell you how much to use.
  • This amount of brine could actually handle another pound of peanuts, but 2 pounds is about all we can eat in a reasonable amount of time.
  • Also, 1/3 cup of peanuts, out of the shell is considered 1 serving. I have no idea how many peanuts in the shell would give you 1/3 cup!

Nutrition Facts : Calories 2576.4, Fat 223.8, SaturatedFat 31.1, Sodium 56725.3, Carbohydrate 73.3, Fiber 38.6, Sugar 18, Protein 117.2

JASMINE RICE WITH PEANUTS AND SCALLIONS



Jasmine Rice With Peanuts and Scallions image

I never get to cook with Jasmine rice, but I've had it before so I know that it is a lot different than regular long-grain white rice! I'm looking forward to trying this!

Provided by BeccaB3c

Categories     Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 5

2 cups jasmine rice (13 ounces)
2 cups water
1 cup reduced-sodium chicken broth
1/2 cup dry roasted salted peanut, finely chopped (2 1/2 ounces)
2/3 cup thinly sliced scallion top

Steps:

  • Wash rice in several changes of cold water in a bowl until water is almost clear, then drain rice well in a sieve.
  • Bring rice, water, and broth to a boil in a 3- to 4-quart heavy saucepan, then reduce heat to low and cook, uncovered, until rice is tender and water is absorbed, 12 to 15 minutes.
  • Remove from heat and let stand, covered, 5 minutes.
  • Fluff with a fork, then stir in peanuts and scallion greens.

Nutrition Facts : Calories 261.5, Fat 7.5, SaturatedFat 1.1, Sodium 130, Carbohydrate 41.8, Fiber 2.6, Sugar 0.8, Protein 7.3

COLD NOODLE SALAD WITH SPICY PEANUT SAUCE



Cold Noodle Salad With Spicy Peanut Sauce image

Soba, Japanese buckwheat noodles, are ideal for salads because they taste particularly great when served cold. Crunchy vegetables are highlighted here, adding lots of crisp, fresh texture. Substitute with any raw vegetables you have on hand, such as cabbage, carrot, fennel, asparagus, broccoli or cauliflower. The spicy peanut sauce is very adaptable: If you don't want to use peanut butter, you can use any nut or seed butter, like cashew, almond, sunflower or even tahini. Both the soba and the peanut sauce can be prepared ahead of time and stored in the fridge overnight, but wait to combine them until you are ready to eat for the best texture and consistency. The peanut sauce thickens as it sits, so add a tablespoon or two of water to loosen it up, if necessary.

Provided by Hetty McKinnon

Categories     dinner, weekday, noodles, main course

Time 20m

Yield 4 servings

Number Of Ingredients 17

Kosher salt
10 ounces soba noodles
1 medium zucchini or cucumber (about 6 ounces)
5 radishes (about 4 ounces)
1 bell pepper (any color)
1 tablespoon sesame oil
1/2 cup roasted salted peanuts (about 2 ounces), roughly chopped
2 scallions, trimmed and finely chopped
Handful of cilantro leaves
1 lime, cut into wedges for serving
1/2 cup smooth peanut butter (not natural)
1/4 cup soy sauce
2 tablespoons maple syrup
2 tablespoons lime juice (from 1 lime)
1 tablespoon sesame oil
2 teaspoons chile oil or hot sauce, plus more to taste
1 garlic clove, grated

Steps:

  • Bring a pot of salted water to the boil. Add the soba, stir to prevent sticking, and cook according to package instructions until just tender. Rinse under cold water until the noodles are completely cold.
  • Meanwhile, make the sauce: In a medium bowl, combine the peanut butter, soy sauce, maple syrup, lime juice, sesame oil, chile oil or hot sauce, and garlic. Add 1/4 to 1/2 cup water, 1 tablespoon at a time, and whisk until the sauce is a pourable consistency. Taste and add more chile oil or hot sauce as desired; set aside.
  • Cut the zucchini or cucumber and radishes into 1/8-inch thick slices, then cut into thin matchsticks. Slice the peppers into 1/8-inch pieces. Place them all in a large bowl.
  • Loosen the soba noodles by running them under some water, then allow to drain again. Add them to the vegetables, add the remaining 1 tablespoon sesame oil and toss to combine.
  • When you are ready to serve, drizzle with spicy peanut sauce and top with peanuts, scallions and cilantro. Serve immediately, with lime wedges alongside.

PEANUT SOUP WITH RICE AND SCALLIONS



Peanut Soup With Rice and Scallions image

Instead of white cubes of tofu bobbing in this African-style soup, where they look decidedly odd, I purée the tofu with a portion of the finished soup until everything is smooth. The tofu is there, but it doesn't intrude. And this is a method you can use with virtually any puréed soup. If you wish, you can purée the entire soup or leave it textured, with bits of sweet potatoes and peppers.

Provided by Lavender Lynn

Categories     Peanut Butter

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons peanut oil or 2 tablespoons vegetable oil
2 large onions, diced
2 large bell peppers, 1 red and 1 green, diced into 1/2-inch chunks
2 teaspoons ginger, chopped
2 sweet potatoes, peeled and cut into 1-inch chunks
3 large garlic cloves, finely chopped
salt & freshly ground black pepper
1/4 teaspoon cayenne pepper or 1/4 teaspoon red pepper flakes, approx
2 cups crushed tomatoes
5 cups chicken stock or 5 cups vegetable stock
3/4 cup peanut butter
6 ounces soft tofu
2 cups cooked rice
1 cup scallion, sliced, including the firm greens

Steps:

  • 1. Warm the oil in a wide soup pot set over high heat. Add the onions, bell peppers, ginger, and sweet potatoes, and saute, stirring frequently until the onions have begun to color, 8 to 10 minutes, adding the garlic after the first 5 minutes. Add 1 teaspoon salt, several good twists of the pepper mill, and the cayenne to taste, and cook a few minutes longer.
  • 2. Add the tomatoes and scrape the pot to lift up any brown bits from the bottom. Add the water or stock, bring to a boil, then lower the heat and simmer, covered, for 25 minutes.
  • 3. Add the peanut butter and cook, stirring, until it has dissolved
  • 4. Remove 2 cups of the soup and purée with the tofu until perfectly smooth. Return this mixture to the soup. (If you wish, purée the entire soup.) Taste for salt and for the heat level, adding more cayenne if desired.
  • 5. Serve with 1/3 cup rice mounded in each bowl and plenty of scallions scattered over the top.

PEANUT SOUP WITH RICE AND SCALLIONS



Peanut Soup with Rice and Scallions image

Provided by Deborah Madison

Categories     Soup/Stew     Onion     Rice     Tomato     Peanut     Tofu     Bell Pepper     Sweet Potato/Yam     Spring

Yield Serves 6

Number Of Ingredients 14

2 tablespoons roasted peanut or vegetable oil
2 large onions, diced
2 large bell peppers, 1 red and 1 green, diced into 1/2-inch chunks
2 teaspoons chopped ginger
2 sweet potatoes, peeled and cut into 1-inch chunks
3 large garlic cloves, finely chopped
Salt and freshly ground black pepper
1/4 teaspoon cayenne pepper or red pepper flakes, or more to taste
2 cups crushed tomatoes in sauce
5 cups water, or chicken stock, or vegetable stock
3/4 cup peanut butter
1 box or 1/2 carton tofu, preferably soft
2 cups cooked rice
1 cup sliced scallions, including the firm greens

Steps:

  • 1. Warm the oil in a wide soup pot set over high heat. Add the onions, bell peppers, ginger, and sweet potatoes, and saute, stirring frequently until the onions have begun to color, 8 to 10 minutes, adding the garlic after the first 5 minutes. Add 1 teaspoon salt, several good twists of the pepper mill, and the cayenne to taste, and cook a few minutes longer.
  • 2. Add the tomatoes and scrape the pot to lift up any brown bits from the bottom. Add the water or stock, bring to a boil, then lower the heat and simmer, covered, for 25 minutes.
  • 3. Add the peanut butter and cook, stirring, until it has dissolved
  • 4. Remove 2 cups of the soup and purée with the tofu until perfectly smooth. Return this mixture to the soup. (If you wish, purée the entire soup.) Taste for salt and for the heat level, adding more cayenne if desired.
  • 5. Serve with 1/3 cup rice mounded in each bowl and plenty of scallions scattered over the top.

JAPANESE RICE WITH SALTED PEANUTS AND SCALLIONS



Japanese Rice With Salted Peanuts and Scallions image

this is a great side dish, slightly different from the other one here. Japanese rice is a short grain rice often called sushi rice. You can substitute arborio

Provided by MarraMamba

Categories     Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

2 cups short-grain japanese rice
5 tablespoons salted peanuts
2 scallions, sliced thinly across
1 teaspoon peanut oil
kosher salt & freshly ground black pepper

Steps:

  • Lightly rinse the rice in a sieve until all the rice is wet. Put it in a 6-cup saucepan with 2 cups water and let it soak for 30 minutes.
  • Crush the peanuts lightly to the size of whole peppercorns. This is easy to do by pressing a small, heavy saucepan on the peanuts with a rocking motion.
  • Stir the rice well and place the saucepan over high heat. Let the rice come to a boil. Stir it again and turn the heat down as low as possible. Cover the saucepan with a tight-fitting lid and let simmer for 11 minutes. Move the rice off the heat and let it sit, covered for 5 minutes.
  • Transfer the rice to a bowl, stir well, and let cool for 10 minutes. Fold in the peanuts, scallions, oil, and season with salt and pepper to taste. Shape the rice in a mold.
  • For assembly:.
  • Choose a simple, colorful plate that contrasts in both shape and color with the rice.

Nutrition Facts : Calories 465, Fat 10.3, SaturatedFat 1.5, Sodium 143.4, Carbohydrate 81.6, Fiber 3, Sugar 0.9, Protein 10.7

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